Thanks for joining me in my “30 Days of Summer Entertaining” series. (Scroll down to the bottom for previous posts in this series) :)

When my kids were little, I tried to prepare them in advance for sharing their toys that night, and if there was anything too precious that they didn’t want to share, to put it up.

A pep talk with your kids to remind them how to treat their guests is always a good idea, too.

Kids are kids. They are constantly learning and need constant reminding of good manners.

My kids are teens now, so entertaining is WAY enjoyable with them, because they’re like mini adults. I really love the teen years! But reminiscing to earlier years, I think it’s good to pass down fresh ideas that encourage hospitality, because it just isn’t always easy with little kids.

Give the kids something to do! Ask them to come up with their own show. Magic show, talent show, music show, games, yard games, or you can even have some relay games for them to play. Ask one of the older kids to be the “leader,” or better yet, get the older folks involved.

Summer activities to keep the kids busy so the adults can enjoy one another:
1. Borrow extra scooters if you have sidewalks or a level driveway.
2. Set up badminton in the back yard or resort to bocce ball (for older kids).
3. Chalks is fun in the driveway or even the garage.
4. Have extra wood by a large tree for boys to build their own fort.
5. Make sure your pool toys are organized and towels are clean.
6. Frisbees are a blast–even the adults can play.
7. Encourage kids to come up with their own “show,” whatever that may be.
8. Have drawing, paints, and coloring supplies on hand.
9. Water balloons are a blast!
10. Encourage relays and creative fun.

Yes, when summer was in the air, we’d all have a great time.

By the end of the night when we adults would be sitting by candlelight, and kid’s bodies would be asleep on various pieces of furniture or even on the floor, or asleep in their mommy or daddy’s arms.

How do you entertain kids during summer events?

Don’t forget to enter to WIN this giveaway … a Hip Hostess Apron and a signed copy of The Reluctant Entertainer!

If you’ve missed the last 28 days of this series, you can catch up now:

Day 1: Summer Entertaining is About the People
Day 2: When Perfect Robs You of Something Good
Day 3: Who To Invite to Dinner
Day 4: Planning the Menu for Outdoor Entertaining
Day 5: Setting the Table Using What You Have
Day 6: Using One Classic Water Glass
Day 7: Napkin Options for Summer Entertaining
Day 8: When You Feel Like Canceling the Party
Day 9: Leave Your Technology at the Front Door
Day 10: Candles That Enhance Good Conversation
Day 11: Serving Flavored Herb and Fruit Water
Day 12: Leafy Greens and a Tiny Bit of Agave
Day 13: Keeping Nut and Fruits and Cheeses on Hand for Easy Appetizers
Day 14: Move Your Table to a Different Space
Day 15: Greek Salad on a Stick and Getting the Kids Involved
Day 16: Three Lies of Perfectionism that Ruin Entertaining Moments
Day 17: Be Creative When You Run Out of Linens for Your Dinner Party
Day 18: Gather Around a Fire for Intimate Summer Entertaining
Day 19: Last Minute Father’s Day Invite and Pork Chops with Glazed Apricots
Day 20: Summer Entertaining GIVEAWAY from National Pork Board
Day 21: Create a Simple Appetizer Basket for Last-Minute Guests
Day 22: How to Change the Menu When Guests Cancel & Sweet Summer Salad
Day 23: Keeping the Conversation Strong with Summer Berry Crisp
Day 24: Music at a Summer Dinner Party
Day 25: Adding Dried Rosemary to your Barbecue
Day 26: Using Accent Dishes to Compliment Your Table Setting
Day 27: How To Barbecue Salmon on the Grill
Day 28: Summer Entertaining GIVEAWAY

Feel free to grab my button and share it with your readers :).

<a href=”https://reluctantentertainer.com”><img src=”https://reluctantentertainer.com/wp-content/uploads/2011/05/30dosu125Flowers”</a>

The post Day 29: Keeping Kids Busy During a Summer Dinner Party appeared first on Reluctant Entertainer.

Thanks for joining me in my “30 Days of Summer Entertaining” series. (Scroll down to the bottom for previous posts in this series) :)

When it comes to summer cookouts, nothing is simpler or more satisfying than salmon on the grill.

To me, it’s the easiest meat to grill and takes little preparation. It can feed a crowd, and the presentation is beautiful, too!

How to make a “tray” for barbecuing salmon on the grill
1. Set 2 pieces of foil on top of each other on the counter (usually about 12-14 inches long)
2. Fold the ends up on each side to make a “tray”
3. Place salmon filet on the “tray” right before you are ready to barbecue

I love this method because you don’t have to flip the salmon. It cooks slowly on the grill, and as soon as you press down with the back of a spatula handle, and the meat is NO LONGER SPONGY feeling, the salmon is done.

The secret to delicious salmon is to NOT overcook it.

I have a really good recipe in my book (Savory Oregon Salmon), but if you’re wanting a last-minute idea, you can purchase Costco’s Roasted Pineapple and Habanero Sauce.

Roasted Pineapple and Habanero Salmon

1. Cut salmon pieces to about 8-10 inches long.

2. Place the salmon filets in a Ziploc bag.

3. Add 1-2 cups of the Roasted Pineapple Sauce.

4. Place in the refrigerator and marinate for 3-4 hours.

5. Place the fillets on the ready-made “tray,” for barbecuing. (You may need 2 or 3 of these, depending on how much salmon you are cooking.)

5. Salt heavily with sea salt and white pepper.

We still use charcoal. We just love the flavor. It does take more time, for sure, but when it comes to barbecuing, we need to slow down and enjoy what we’re cooking, and the end results of waiting for the delicious fruits of our labor.

Waiting for our food is good.

Do you use charcoal or gas for grilling?

BBQ TIP: To prevent food buildup on the grill, coat the metal parts with light cooking oil before each barbecue.

If you’ve missed the last 26 days of this series, you can catch up now:

Day 1: Summer Entertaining is About the People
Day 2: When Perfect Robs You of Something Good
Day 3: Who To Invite to Dinner
Day 4: Planning the Menu for Outdoor Entertaining
Day 5: Setting the Table Using What You Have
Day 6: Using One Classic Water Glass
Day 7: Napkin Options for Summer Entertaining
Day 8: When You Feel Like Canceling the Party
Day 9: Leave Your Technology at the Front Door
Day 10: Candles That Enhance Good Conversation
Day 11: Serving Flavored Herb and Fruit Water
Day 12: Leafy Greens and a Tiny Bit of Agave
Day 13: Keeping Nut and Fruits and Cheeses on Hand for Easy Appetizers
Day 14: Move Your Table to a Different Space
Day 15: Greek Salad on a Stick and Getting the Kids Involved
Day 16: Three Lies of Perfectionism that Ruin Entertaining Moments
Day 17: Be Creative When You Run Out of Linens for Your Dinner Party
Day 18: Gather Around a Fire for Intimate Summer Entertaining
Day 19: Last Minute Father’s Day Invite and Pork Chops with Glazed Apricots
Day 20: Summer Entertaining GIVEAWAY from National Pork Board
Day 21: Create a Simple Appetizer Basket for Last-Minute Guests
Day 22: How to Change the Menu When Guests Cancel & Sweet Summer Salad
Day 23: Keeping the Conversation Strong with Summer Berry Crisp
Day 24: Music at a Summer Dinner Party
Day 25: Adding Dried Rosemary to your Barbecue
Day 26: Using Accent Dishes to Compliment Your Table Setting

Feel free to grab my button and share it with your readers :).

<a href=”https://reluctantentertainer.com”><img src=”https://reluctantentertainer.com/wp-content/uploads/2011/05/30dosu125Flowers”</a>

The post Day 27: How to Barbecue Salmon on the Grill appeared first on Reluctant Entertainer.

Thanks for joining me in my “30 Days of Summer Entertaining” series. (Scroll down to the bottom for previous posts in this series) :)

Over the years, I’ve loved picking up accent dishes from the Dollar Store or clearance isles, that can be used for salad or dessert plates, or even side plates for bread. They go so well with standard white dinner dishes.

Start with a solid tablecloth, then your white dishes, and then add bright, cheery “accent” dishes.

I bought these daisy plates for $1 from Target. They really add a touch of happiness with my daisies that are blooming right now!

You can add fresh flowers, or even snip ONE flower from your pots and add fresh greenery.

Tie it all together for a fresh and summery tablescape!

Do you use accent plates to compliment your table settings?

If you’ve missed the last 25 days of this series, you can catch up now:

Day 1: Summer Entertaining is About the People
Day 2: When Perfect Robs You of Something Good
Day 3: Who To Invite to Dinner
Day 4: Planning the Menu for Outdoor Entertaining
Day 5: Setting the Table Using What You Have
Day 6: Using One Classic Water Glass
Day 7: Napkin Options for Summer Entertaining
Day 8: When You Feel Like Canceling the Party
Day 9: Leave Your Technology at the Front Door
Day 10: Candles That Enhance Good Conversation
Day 11: Serving Flavored Herb and Fruit Water
Day 12: Leafy Greens and a Tiny Bit of Agave
Day 13: Keeping Nut and Fruits and Cheeses on Hand for Easy Appetizers
Day 14: Move Your Table to a Different Space
Day 15: Greek Salad on a Stick and Getting the Kids Involved
Day 16: Three Lies of Perfectionism that Ruin Entertaining Moments
Day 17: Be Creative When You Run Out of Linens for Your Dinner Party
Day 18: Gather Around a Fire for Intimate Summer Entertaining
Day 19: Last Minute Father’s Day Invite and Pork Chops with Glazed Apricots
Day 20: Summer Entertaining GIVEAWAY from National Pork Board
Day 21: Create a Simple Appetizer Basket for Last-Minute Guests
Day 22: How to Change the Menu When Guests Cancel & Sweet Summer Salad
Day 23: Keeping the Conversation Strong with Summer Berry Crisp
Day 24: Music at a Summer Dinner Party
Day 25: Adding Dried Rosemary to your Barbecue

Feel free to grab my button and share it with your readers :).

<a href=”https://reluctantentertainer.com”><img src=”https://reluctantentertainer.com/wp-content/uploads/2011/05/30dosu125Flowers”</a>

The post Day 26: Using Accent Dishes to Compliment Your Table Setting appeared first on Reluctant Entertainer.

Thanks for joining me in my “30 Days of Summer Entertaining” series. (Scroll down to the bottom for previous posts in this series) :)

It’s fun to play with different grilling options, and one thing we’ve started doing is using dried rosemary, mixing it into our briquettes.

We recently pruned back our large rosemary bush, and threw the branches in a pile over by the barbecue.

One thing we have done is dip the dried rosemary sprigs in hot water in order to bring the oils to the surface and also make for a little more smokiness than we would get otherwise.

Tastier and better flavor, plus it really smells good while you’re at the grill!

Do you have any secret grilling tips?

If you’ve missed the last 24 days of this series, you can catch up now:

Day 1: Summer Entertaining is About the People
Day 2: When Perfect Robs You of Something Good
Day 3: Who To Invite to Dinner
Day 4: Planning the Menu for Outdoor Entertaining
Day 5: Setting the Table Using What You Have
Day 6: Using One Classic Water Glass
Day 7: Napkin Options for Summer Entertaining
Day 8: When You Feel Like Canceling the Party
Day 9: Leave Your Technology at the Front Door
Day 10: Candles That Enhance Good Conversation
Day 11: Serving Flavored Herb and Fruit Water
Day 12: Leafy Greens and a Tiny Bit of Agave
Day 13: Keeping Nut and Fruits and Cheeses on Hand for Easy Appetizers
Day 14: Move Your Table to a Different Space
Day 15: Greek Salad on a Stick and Getting the Kids Involved
Day 16: Three Lies of Perfectionism that Ruin Entertaining Moments
Day 17: Be Creative When You Run Out of Linens for Your Dinner Party
Day 18: Gather Around a Fire for Intimate Summer Entertaining
Day 19: Last Minute Father’s Day Invite and Pork Chops with Glazed Apricots
Day 20: Summer Entertaining GIVEAWAY from National Pork Board
Day 21: Create a Simple Appetizer Basket for Last-Minute Guests
Day 22: How to Change the Menu When Guests Cancel & Sweet Summer Salad
Day 23: Keeping the Conversation Strong with Summer Berry Crisp
Day 24: Music at a Summer Dinner Party

Feel free to grab my button and share it with your readers :).

<a href=”https://reluctantentertainer.com”><img src=”https://reluctantentertainer.com/wp-content/uploads/2011/05/30dosu125Flowers”</a>

The post Day 25. Adding Dried Rosemary to your Barbecuing appeared first on Reluctant Entertainer.

Thanks for joining me in my “30 Days of Summer Entertaining” series. (Scroll down to the bottom for previous posts in this series) :)

The Sound of Music … You just have to have music at a dinner party!

One thing my husband and I have learned is that you need to turn the volume up a few notches when entertaining. It gets people talking a little louder, and overall creates a more lively atmosphere.

Music really does create the mood. Have you ever walked into a home that has soft classical music playing in the background? It makes you want to take your shoes off, and to speak quietly to one another, and maybe tip-toe into the next room. (By the way, I do like classical, but it has to be for the right event.)

How about walking through the back gate of a fun get-together on a hot summer’s night where the music is playing loudly and the guests are already having a good time?

Jazz, oldies, or bluegrass, anything lively, at good volume. It automatically speaks, “FUN!”

Our family uses Pandora.com or we plug our iPod in. You can hook up your computer to outdoor speakers. There are many new ways to get music playing to create whatever atmosphere you are looking for.

Do you play music when you entertain in the summer time?

If you’ve missed the last 23 days of this series, you can catch up now:

Day 1: Summer Entertaining is About the People
Day 2: When Perfect Robs You of Something Good
Day 3: Who To Invite to Dinner
Day 4: Planning the Menu for Outdoor Entertaining
Day 5: Setting the Table Using What You Have
Day 6: Using One Classic Water Glass
Day 7: Napkin Options for Summer Entertaining
Day 8: When You Feel Like Canceling the Party
Day 9: Leave Your Technology at the Front Door
Day 10: Candles That Enhance Good Conversation
Day 11: Serving Flavored Herb and Fruit Water
Day 12: Leafy Greens and a Tiny Bit of Agave
Day 13: Keeping Nut and Fruits and Cheeses on Hand for Easy Appetizers
Day 14: Move Your Table to a Different Space
Day 15: Greek Salad on a Stick and Getting the Kids Involved
Day 16: Three Lies of Perfectionism that Ruin Entertaining Moments
Day 17: Be Creative When You Run Out of Linens for Your Dinner Party
Day 18: Gather Around a Fire for Intimate Summer Entertaining
Day 19: Last Minute Father’s Day Invite and Pork Chops with Glazed Apricots
Day 20: Summer Entertaining GIVEAWAY from National Pork Board
Day 21: Create a Simple Appetizer Basket for Last-Minute Guests
Day 22: How to Change the Menu When Guests Cancel and Sweet Summer Salad
Day 23: Keeping the Conversation Strong with Summer Berry Crisp

Feel free to grab my button and share it with your readers :).

<a href=”https://reluctantentertainer.com”><img src=”https://reluctantentertainer.com/wp-content/uploads/2011/05/30dosu125Flowers”</a>

The post Day 24: Music at a Summer Dinner Party appeared first on Reluctant Entertainer.

Thanks for joining me in my “30 Days of Summer Entertaining” series.

Summer Entertaining in my mind is fun and lively. But not for everyone …

Some people worry that their guests will be bored. That they can’t carry the conversation, so what will they talk about?

I was inspired by this comment on RE:

My one stressor is that people will be “bored.” I’m good with cooking and decorating and dreaming up a theme. But people mingling, finding something to talk about, and getting along are all things out of my control. I feel like if good mingling doesn’t happen, it’s all my fault and the party will be a flop.

Depending on if you’re an introvert or an extrovert, you may need to come up with a plan on how to keep the conversation strong!

How to pre-plan the conversation:

Think of 3 questions ahead of time and write the “key words” on the palm of your hand, so you won’t forget them.

If times get quiet or awkward, resort to one of your questions.

If you live with someone, make a plan together.

Entertaining should be sweet and relaxing, not stressful and boring.

Summer Berry CrispServes 6-8

Filling:
6-8 cups assorted fresh berries (I used strawberries and blueberries)
Grated zest of 1 orange
Grated zest of 1 lemon
1 T. fresh lemon juice
2 T. orange-flavored liqueur such as Cointreau or Grand Marnier
1/2 cup sugar
2 T. cornstarch

Topping:
3/4 cup whole wheat pastry flour (all-purpose will work, too)
1/2 tsp. salt
1/2 cup firmly packed brown sugar
1/3 cup coconut
1/2 cup walnuts
1/2 cup rolled oats (not instant)
6 T. unsalted butter (3/4 stick)

1. Preheat oven to 375. Spray a 9×13 pan with Pam and set aside.

2. Add the berries, zests, lemon juice and liqueur in a large bowl.

3. In a separate small bowl combine the sugar and cornstarch and stir with a fork. Add to the berry mixture and lightly toss. Transfer the berry mixture to the sprayed 9×13 pan.

4. Make the topping by mixing all ingredients except the butter together with a fork. Then add in the butter, mixing it into the dry ingredients by using your fingers. Sprinkle the topping over the berries but do not pack it down.

5. Bake the crisp until the fruit juices bubble up around the edges, and topping turns golden, 30-40 minutes.

Let this scrumptious Summer Berry Crisp cool slightly, and then serve with either whipped cream or vanilla ice cream.

I promise, if you serve this dessert to your guests, there will be plenty of discussion around your table.

And your worries about “conversation” will be gone.

Do you feel being an introvert or an extrovert has anything to do with carrying the conversation at a dinner party?

If you’ve missed the last 22 days of this series, you can catch up, HERE.

Feel free to grab my button and share it with your readers :).

<a href=”https://reluctantentertainer.com”><img src=”https://reluctantentertainer.com/wp-content/uploads/2011/05/30dosu125Flowers”</a>

The winner of the National Pork Board GIVEAWAY is Lana from Never Enough Thyme. Totally random that she has a pork recipe up today, too! Anyway, Congrats, Lana!

The post Day 23: Keeping the Conversation Strong with Summer Berry Crisp appeared first on Reluctant Entertainer.

Thanks for joining me in my “30 Days of Summer Entertaining” series. (Scroll down to the bottom for previous posts in this series) :)

What I love about summer entertaining is the relaxed attitude and atmosphere. It’s easier to push the time back. Everyone seems more relaxed with a “go-with-the-flow” attitude.

Guests tend to hang around to visit longer. Summer entertaining is really my favorite season, if I had to pick a season :)

But things can change quickly when a couple or two cancel. Right?

Earlier this week, our party changed when a few people had to cancel.

The party was planned, dishes were delegated, groceries were purchased for my portion of the menu. But as soon as I found out I immediately changed the meal to lighter fare, knowing it would only be 4 of us.

Since we had so much freshly-picked lettuce, spun and washed, we decided to divert from the bigger “dinner party menu” to make a large summer salad for our guests.

(One of 7 garden beds looking up at our house from the bottom of our property … not sure I’ve ever showed this angle before.)

And it was a hit!

Our guests brought appetizers.
We put bread in the oven.
We served a beautiful summer salad
We resorted to *Plan B for dessert (since I originally had delegated this dish).

Sweet Summer Tossed Chicken Salad
Mixture of fresh lettuce
Rotisserie chicken, seasoned and chopped into small pieces
Sweet Vidalia onions
Feta cheese
Cucumbers, thinly sliced
Toasted walnuts (this method is really yummy)

Mix greens, onion, feta cheese, and cucumbers. Toast the walnuts (using this method), and then add in the chopped chicken. Heat on low for 2-3 minutes.

Add the chicken/nut mixture and toss the salad with oil and vinegar.

Serve onto plates. Top each plate with slices of avocado and fresh pineapple.

Toss with olive oil and white balsamic vinegar.

Top each served salad with: fresh pineapple, sliced avocado.

Do you free to deviate from your menu when guests cancel? Or do you stick with what you had already planned?

(*Plan B for the dessert will be shared on the last day of this series.)

If you’ve missed the last 21 days of this series, you can catch up now:

Day 1: Summer Entertaining is About the People
Day 2: When Perfect Robs You of Something Good
Day 3: Who To Invite to Dinner
Day 4: Planning the Menu for Outdoor Entertaining
Day 5: Setting the Table Using What You Have
Day 6: Using One Classic Water Glass
Day 7: Napkin Options for Summer Entertaining
Day 8: When You Feel Like Canceling the Party
Day 9: Leave Your Technology at the Front Door
Day 10: Candles That Enhance Good Conversation
Day 11: Serving Flavored Herb and Fruit Water
Day 12: Leafy Greens and a Tiny Bit of Agave
Day 13: Keeping Nut and Fruits and Cheeses on Hand for Easy Appetizers
Day 14: Move Your Table to a Different Space
Day 15: Greek Salad on a Stick and Getting the Kids Involved
Day 16: Three Lies of Perfectionism that Ruin Entertaining Moments
Day 17: Be Creative When You Run Out of Linens for Your Dinner Party
Day 18: Gather Around a Fire for Intimate Summer Entertaining
Day 19: Last Minute Father’s Day Invite and Pork Chops with Glazed Apricots
Day 20: Summer Entertaining GIVEAWAY from National Pork Board
Day 21: Create a Simple Appetizer Basket for Last-Minute Guests

Feel free to grab my button and share it with your readers :).

<a href=”https://reluctantentertainer.com”><img src=”https://reluctantentertainer.com/wp-content/uploads/2011/05/30dosu125Flowers”</a>

The post Day 22: How to Change the Menu of Your Dinner Party When Guests Cancel/Sweet Summer Salad appeared first on Reluctant Entertainer.

Thanks for joining me in my “30 Days of Summer Entertaining” series. (Scroll down to the bottom for previous posts in this series) :)

I was recently inspired by a magazine that I was flipping through at the airport, that made me think of my picnic utensil basket hanging in my garage. A basket that is a caddy for entertaining.

What a brilliant idea for making it fun for the guests! And also to be somewhat organized for last-minute guests.

For summer entertaining, this is something you can keep on hand and stock with:
Napkins
Appetizer forks
Small canning jars

Then when your last-minute guests show up, you can fill the jars with olives, forks, breadsticks, mozzarella balls, or even fresh flowers.

They don’t have to be heavy appetizers, but light and fresh, and serve with your choice of drinks.

In what way have you learned to be organized so you are ready for last-minute guests?

If you’ve missed the last 20 days of this series, you can catch up now:

Day 1: Summer Entertaining is About the People
Day 2: When Perfect Robs You of Something Good
Day 3: Who To Invite to Dinner
Day 4: Planning the Menu for Outdoor Entertaining
Day 5: Setting the Table Using What You Have
Day 6: Using One Classic Water Glass
Day 7: Napkin Options for Summer Entertaining
Day 8: When You Feel Like Canceling the Party
Day 9: Leave Your Technology at the Front Door
Day 10: Candles That Enhance Good Conversation
Day 11: Serving Flavored Herb and Fruit Water
Day 12: Leafy Greens and a Tiny Bit of Agave
Day 13: Keeping Nut and Fruits and Cheeses on Hand for Easy Appetizers
Day 14: Move Your Table to a Different Space
Day 15: Greek Salad on a Stick and Getting the Kids Involved
Day 16: Three Lies of Perfectionism that Ruin Entertaining Moments
Day 17: Be Creative When You Run Out of Linens for Your Dinner Party
Day 18: Gather Around a Fire for Intimate Summer Entertaining
Day 19: Last Minute Father’s Day Invite and Pork Chops with Glazed Apricots
Day 20: Summer Entertaining GIVEAWAY from National Pork Board

Feel free to grab my button and share it with your readers :).

<a href=”https://reluctantentertainer.com”><img src=”https://reluctantentertainer.com/wp-content/uploads/2011/05/30dosu125Flowers”</a>

The post Day 21: Create a Simple Appetizer Basket for Last Minute Guests appeared first on Reluctant Entertainer.

Thanks for joining me in my “30 Days of Summer Entertaining” series. (Scroll down to the bottom for previous posts in this series) :)

Grilling is a big part of summer entertaining, so today’s post is a very exciting one!

Back in May, I was invited by my cute and inspirational friend, Marla Meridith, from Family Fresh Cooking, to attend a wonderful evening with … (more…)

The post Day 20: Summer Entertaining GIVEAWAY from National Pork Board appeared first on Reluctant Entertainer.

Thanks for joining me in my “30 Days of Summer Entertaining” series.

When my chops arrived last week from the National Pork Board, in honor of an early Father’s Day, I invited my Dad and his wife, Ginny to dinner. I totally agree with The Pioneer Woman. Ginny is my Dad’s wife, but really, isn’t there a better term than to call her Step-Mom? It just doesn’t work for me, either!

Summer entertaining often revolves around last minute invites. It’s been that way for years my family and me.

One thing I’ve learned about cooking is that it’s best to be creative with what you have and not freak out over what you don’t have. I guess you’d say I’m a more seasoned cook, often cooking without a recipe.

So what did I already have in my kitchen?
-Fresh apricots – a whole bunch of them!
-An abundance of beautiful lettuce in the garden.
-And risotto is always an ingredient I keep on hand.

This was our dinner menu:
-Grilled pork chops with apricot glaze
-Fresh salad right from the garden
-Risotto and whole wheat bread

Delicious and a wonderful early Father’s Day celebration with my Dad and his wife, Ginny.

As my Dad opened his cards, I couldn’t help but grab the camera by my side and take some shots of his hands. It was totally unplanned, sporadic, … a quick thought.

(… from the grandkids to GPa)

I thought back to the years when my Dad was a contractor and provided for our family by building beautiful custom homes in our valley. And how when my Mom was dying of cancer, Dad cared for Mom day in and day out. This was not easy, losing the love of his life of 40 years.

A few years ago, my Dad designed and gave to our family a fabulous new kitchen. Again, his now some-what shaky hands a work of art and a gift to our entire family.

So as my glance focused in on Dad’s hands, a wave of gratitude came over me, totally unexpected.

We all have people in our lives who give to us unconditionally. Sometimes we take them for granted, sometimes we offer ourselves and our homes for them to come to, and provide a meal, to tell them how much we love them and care for them.

So Happy Father’s Day to my Dad.

And to my husband, who’s the greatest father to my children.

And to all of my wonderful readers and your dads, husbands, and the men in your lives!

What is your favorite way to serve pork chops?

Print

Pork Chops with Glazed Apricots

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Author Sandy Coughlin

Ingredients

• 2 tablespoons olive oil
• 1/4 cup finely chopped onions
• 8 fresh apricots pitted and thinly sliced, or 16 dried California apricots, coarsely chopped
• 2 tablespoons light brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh sage
• 1/2 cup dry white wine
• Four 8-ounce pork loin chops about 1 inch thick
• 2 teaspoons minced fresh rosemary
• Salt and freshly ground pepper
•  

Instructions

• Heat 1 teaspoon of the oil in a pan and saute onions over moderately high heat, stirring, until golden, about 3 minutes. Add the apricots, brown sugar, soy sauce, sage, wine and 1/2 cup of water and bring to a boil. Reduce the heat to moderately low and simmer, stirring, until the glaze is thick and glossy, about 25 minutes.
• Light a grill or preheat the broiler. Season the pork chops with salt and pepper and grill or broil about 6 inches from the heat, turning once, for 7 to 8 minutes per side, or until just cooked through.
• Set a pork chop on each plate and serve with the remaining apricot glaze.

(Stay tuned for tomorrow’s VERY AWESOME Giveaway from the National Pork Board … it’s one that you won’t want to miss:) –contest closed.

The post Day 19: Last-Minute Father’s Day Invite and Pork Chops with Glazed Apricots appeared first on Reluctant Entertainer.